6 large eggs
2 1/3 cups brandy
1 1/3 cups light or dark rum
6 cups whole milk
3 cups heavy cream (or half and half)
nutmeg as garnish
Separate eggs and set whites aside. Beat the yolks with an electric mixer until very light; then slowly add Brandy and Rum. Let stand for 1 hour or overnight in a cool place stirring occasionally. Beat egg whites until stiff peaks. Fold egg whites into Eggnog
Note: Serve in Irish coffee mug or mug of your choice. Sprinkle top with nutmeg. This eggnog improves with age. Can be made 2-3 days in advance and kept in a cool place. Leftovers can be stored in the refrigerator.
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